Miracles of an Alkalizing Diet

[Guest guest]

Miracles of an Alkalizing Diet

JoAnn Guest

Jan 03, 2004 15:17 PST

 

Miracles of an Alkalizing Diet

 

 

The human body is composed of various organs and parts, which are

made up of tissues and cells. These tissues and cells are composed

of 16 chemical elements.

 

The balance or equilibrium of these chemical elements in the body is

an essential factor in the maintenance of health and healing of

disease.

 

 

The acid-alkaline balance plays a vital role in this balanced body

chemistry. All foods, after digestion and absorption leave either an

acid or alkaline ash in the body depending on their mineral

'composition'.

 

 

The normal body chemistry is approximately 20 per cent acid and 80

per cent alkaline.

This is the acid-alkaline balance.

 

In normal health, the reaction of the blood is alkaline and that is

essential for our physical and mental well-being. The preponderence

of alkalis in the blood is due to the fact that the products of the

vital combustions taking place in the body are mostly acid in

character.

 

Carbohydrates and fats form about nine-tenths

of the normal fuel of

the body.

 

IN normal health, this great mass of material is converted into

carbon dioxide gas and water. Half of the remaining one-tenth fuel

is also con-verted into the same gas and water.

 

This huge amount of acid is transported by the blood to the various

points of discharge, mainly the lungs. By virtue of alkalinity, the

blood is able to transport the acid from the tissues to the

discharge

points.

 

" Acidosis "

 

Whenever the alkalinity of the blood is reduced, even slightly, its

ability to transport the carbon dioxide gets reduced. This results

in the accumulation of 'acid' in the tissues.

 

This condition is known as " acidosis " or

hypo-alkalinity of the blood.

 

Its symptoms are hunger, indigestion, burning sensation and pain in

the pharynx, nausea, vomiting, headache, various nervous disorders

and

drowsiness.

 

Acidosis is the breeding ground for most diseases.

 

Nepthritis or Bright's disease, rheumatism, premature old age,

arteriosclerosis, high blood pressure, skin disorders and various

degenerative

diseases are traceable to this condition.

 

It seriously interferes with the functions of the glands and organs

of the body. It also lowers the vitality of the system, thereby

increasing the danger of infectious diseases.

 

The main cause of " acidosis " or hypo-alkalinity of the blood is

faulty

diet, in which too many acid forming foods have been consumed.

 

In the normal process of metabolism or converting the food into

energy

by the body,. various acids are formed in the system and in

addition, other acids are introduced in food.

 

Whenever there is substantial increase in the formation of acids in

the system and these acids are not properly eliminated through the

lungs, the kidneys and the bowels , the alkalinity of the blood is

reduced, resulting in " acidosis " .

 

Other causes of acidosis are depletion of alkali reserve due to

diarrhoea, dysentery, cholera etc., accumulation of carbon dioxide

in asphyxia and anoxia as in circulatory and pulmonary diseases and

accumulation of acetone bodies resulting from starvation, vomiting

and diabetes millitus.

 

Acidosis can be prevented by maintaining a proper ratio between acid

and alkaline foods in the diet.

 

Certain foods leave alkaline ash and help in maintaining the

alkalinity of the food, while others leave highly acid ash and lower

the alkali reserve of the blood and tissue fluids to a very large

extent.

 

Processed refined Cereal of all sorts, including all refined breads

are

also

acid-forming foods, though much less so than meat.

 

All fruits, with exceptions like plums and prunes and all green and

root vegetables are highly 'alkaline' foods and help to alkalinize

the

blood and other tissue fluids.

 

Thus, our daily diet should consist of four-fifth of alkaline-

forming

foods such as tubers, legumes, ripe fruits, leafy and

root vegetables and one fifty of acid-forming foods containing

concentrated proteins and starches such as organic meat and organic

whole grain cereals.

 

Eating sensibly in this manner will ensure the necessary alkalinity

of the food which will keep the body in perfect health.

Whenever a person has acidosis, the higher the ratio of alkaline

forming foods in his diet, the quicker will be the recovery.

 

Acids are 'neutralised' by alkalies.

 

It is, therefore, imperative that persons suffering from various

ailments are given adequate alkaline ash foods to offset the effects

of acid-forming foods and leave a safe margin of alkalinity.

 

The most agreeable and convenient means of alkalizing the blood are

whole organic fruits and fruit juices.

 

The alkalizing value of citrus fruits are due to a large percentage

of

alkaline salts, mainly potash, which they contain.

 

 

Diet in Disease

 

In the diet during disease, breakfast may consist of fresh fruits,

lunch may comprise raw vegetables with acid and sub-acid fruits, and

for dinner raw and cooked vegetables, or light starchy vegetables

like beet, carrot, cauliflower, egg-plant and squashes may be taken.

Sweet whole fruit may be added to this diet after seven days.

 

Foods are classified as acid-producing or alkaline-producing

depending on their reaction on the urine. Calcium, magnesium, sodium

and

potassium present in foods contribute to

the alkaline effect,

while sulphur, phosphorous and chlorine contribute to the 'acidic'

effect.

 

Depending on the pre-dominating constituents in a particular food,

it is classified as acid-forming or alkaline-forming.

The effect of food stuffs upon the alkalinity of the blood depends

upon their residue which they leave behind after undergoing

oxidation in the body.

 

It is an error to presume that because a food tastes acid, it has an

acidic 'reaction' in the blood.

 

For instance, fruits and vegetables have organic acids in

combination with soda and potash in the form of acid salts. When the

acids are burnt or utilised in the body, the alkaline soda or potash

is left behind.

 

Hence the effect of the natural fruit acids is to increase the

alkalinity of the blood rather than reduce it.

 

Based on the above observations, the following charts show the

common foods with acid and alkaline ash :

 

A- Foods Leaving An Acid Ash

(One-Fifth Class)

 

 

Meats

Cereals

Cakes

Chicken

Confections

Corn syrup,

Refined Sugar

Chocolate

Coffee(including decaf)

 

B - Foods Leaving An Alkaline Ash

( Four-fifths class )

 

Almonds Melons

Apples Apricots

Onions

Banana (ripe)

Beets Parsley

Cabbage

Carrots Pears

Cauliflower

Pineapple

Celery Potatoes

Coconuts Pumpkins

Cucumbers Raisins

Dates Spinach

Figs ( Fresh and Dry)

non-gmo Soyabeans

Grapes

Lettuce

_________________

JoAnn Guest

mrsjo-

DietaryTi-

http://www.geocities.com/mrsjoguest